Farm Fresh Cocktails: From Garden to Glass
September 27, 2014
3:00 PM
Doors Open: 2:45 PM
Doors Open: 2:45 PM
In this class, Kelly McVicker, purveyor of all things pickled--from cucumbers to strawberries to carrots--combines forces with Gillian Fitzgerald from Virgil s Sea Room (winner of best new bar in the city by SF Weekly and Bay Guardian) to teach you how to use seasonal fruit, herbs and veggies to create cocktails so fresh you ll want to slap them.
These gals will teach you how to mix, muddle and mingle in this interactive workshop. Kelly will show you how three simple ingredients come together to create tart and tangy drinking vinegars, also known as shrubs, with endless possibilities for variation. Be ready to get messy mashing and macerating—yep, it’s as dirty as it sounds. You’ll also learn how to make pickled garnishes that feature booze right in the brine. Think bourbon-pickled jalapenos, whiskey-infused cucumbers and more.
Gillian will then take over to show you how just a spoonful of syrup makes the Jameson go down. She’ll guide you through the process of making fruit and herb-based syrups you can use in old timey pre-prohibition hooches, killer fast mojitos, and creative cocktails you’ve never even imagined. Finally, Kelly will throw in a few simple but fancy-looking garnishes to make your libations even more lovely.
You’ll make three cocktails in the class (plus sips from Gillian’s secret stash of elixirs). By the end of the class, you’ll be ready to make easy, elegant cocktails fresh from the farmers market or your CSA box.
These gals will teach you how to mix, muddle and mingle in this interactive workshop. Kelly will show you how three simple ingredients come together to create tart and tangy drinking vinegars, also known as shrubs, with endless possibilities for variation. Be ready to get messy mashing and macerating—yep, it’s as dirty as it sounds. You’ll also learn how to make pickled garnishes that feature booze right in the brine. Think bourbon-pickled jalapenos, whiskey-infused cucumbers and more.
Gillian will then take over to show you how just a spoonful of syrup makes the Jameson go down. She’ll guide you through the process of making fruit and herb-based syrups you can use in old timey pre-prohibition hooches, killer fast mojitos, and creative cocktails you’ve never even imagined. Finally, Kelly will throw in a few simple but fancy-looking garnishes to make your libations even more lovely.
You’ll make three cocktails in the class (plus sips from Gillian’s secret stash of elixirs). By the end of the class, you’ll be ready to make easy, elegant cocktails fresh from the farmers market or your CSA box.
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